Scallops with Coconut, Citrus & Ginger

We love this easy and delicious dish, with all the touches of tropical breezes. The rich addition of the delicate scallops elevates this salad to a meal. Serve with a crisp white wine.

- 8 tablespoons SchoolHouse Kitchen^® Coconut Citrus Vinaigrette
- 3 teaspoons fresh ginger, grated
- 6 tablespoons fresh parsley, chopped
- 12 cups of mixed baby greens
- 24 sea scallops, with the side muscle removed
- 3 tablespoons olive oil or peanut oil
- 2 grapefruit or 2 navel oranges, peeled and sectioned

Bring Coconut Citrus Vinaigrette to room temperature, if it is in your refrigerator. Mix the grated ginger in with the dressing.

Place oil in sauté pan over medium heat. Add scallops and sauté until golden brown and just done inside. Cook about 1-2 minutes per side.

Place lettuce, scallops and fruit on eight plates, and drizzle Coconut Citrus Vinaigrette over the dish. Sprinkle with parsley and serve.

Serves 8